How About a Little Cashew Tofu?

In the spirit of thorough experimentation, we decided to make Cashew Tofu on Saturday night. Just as yummy as it’s poultry sibling from the other night, but definitely a different taste experience. For one, you definitely have to double-batter the tofu to give it the same crispness that compliments the smooth sauce so well, which I have to say is a huge headache.

Tofu is by far more delicate than chicken, and the process of dipping and flouring is a more calculated and messy process. Regardless, it tasted great and looked amazing, but it was definitely missing something. The chives. But there was a problem with harvesting more from the garden…

Yeah that. Turns out the almanac was right, although thankfully not as right. It said we were going to get a blizzard, and I don’t mean the fun one with soft serve and candy. We still have more coming tonight and later in the week. What a cruel, cruel spring this has been.

4 Comments

You food photos are always some of my favorites. Everything looks amazing! And I can’t believe you’re still getting snow. If I move up North again, that will be one thing that will take some getting used to. It’s been in the 80’s all week here in Texas!